Author: Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS SubstancesPublisher:
ISBN:
Category : Dextran
Languages : en
Pages : 20
Book Description
Evaluation of the Health Aspects of Dextrans as Food Ingredients
Author: Federation of American Societies for Experimental Biology. Life Sciences Research Office. Select Committee on GRAS SubstancesPublisher:
ISBN:
Category : Dextran
Languages : en
Pages : 20
Book Description
Federation Proceedings
Author: Food Hydrocolloids
Author: Martin GlicksmanPublisher: CRC Press
ISBN: 1000697398
Category : Technology & Engineering
Languages : en
Pages : 347
Book Description
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Food Hydrocolloids
Author: Martin GlucksmanPublisher: Taylor & Francis
ISBN: 1000806936
Category : Medical
Languages : en
Pages : 693
Book Description
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
National Union Catalog
Author: Scientific Publications of the Department of Chemistry
Author: Indiana University, Bloomington. Department of ChemistryPublisher:
ISBN:
Category :
Languages : en
Pages : 304
Book Description
Government Reports Annual Index
Author: Publisher:
ISBN:
Category : Research
Languages : en
Pages : 1056
Book Description
Sections 1-2. Keyword Index.--Section 3. Personal author index.--Section 4. Corporate author index.-- Section 5. Contract/grant number index, NTIS order/report number index 1-E.--Section 6. NTIS order/report number index F-Z.
Tea as a Food Ingredient
Author: Junfeng YinPublisher: CRC Press
ISBN: 1000600556
Category : Technology & Engineering
Languages : en
Pages : 397
Book Description
Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products. In recent years, there is growing consumer interest in the tea extract supplemented products. Tea as a Food Ingredient: Properties, Processing, and Health Aspects provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredient to develop new health foods. It describes tea food production, chemical and physical properties, sensory quality, processing technology, and health benefits. Early chapters present information relating to scientific studies on the health benefits of tea, and the latter chapters focus on introducing tea products into foods, which is the major focus of the entire book. Key Features: Covers broad areas such as chemical properties, bioactive components, and health benefits of tea-based foods Focuses on chemical properties of tea foods, processing technologies, functional food products, and health benefits Explains how the addition of tea extract changes the properties of food and consumer sensory perception This book presents current and sound scientific knowledge on the nutritional value and health benefit of the different tea-based food products, and will be beneficial for food science professionals as well as anyone with an interest in tea as a food ingredient and the benefits it can provide.
Plant-Based Foods: Ingredients, Technology and Health Aspects
Author: Alev Yüksel AydarPublisher: Springer Nature
ISBN: 3031274431
Category : Technology & Engineering
Languages : en
Pages : 188
Book Description
The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and vegetables. There are a number of factors involved in this trend, including consumer opposition to harming animals, health problems such as lactose intolerance, desire for a healthier lifestyle and environmental awareness. Several books related to plant-based diets and cookbooks have been published for vegans and vegetarians, however there is no research work related to plant-based production, technology, ingredients and their qualitative and nutritional properties based on the results of scientific studies. Future Food: Plant-Based Products is the first book where the comparison of plant-based products with other alternatives are explored in detail. Novel plant-based product formulations, production and results of recent studies are examined in detail in this book. Plant-based products are mainly alternatives to dairy and meat products, and this text includes comprehensive chapters on meat substitutes and plant-based non-dairy products. In the opening chapter the main ingredients and raw materials used to produce a variety of plant-based products are covered along with their qualitative and nutritional properties. Further chapters focus on the health effects of plant-based products and microbiological and safety issues. For researchers seeking a full, up-to-date overview of plant-based product alternatives and their production, health affects and safety aspects, this book meets your needs.
Government Reports Annual Index: Keyword A-L
Author: Publisher:
ISBN:
Category : Government reports announcements & index
Languages : en
Pages : 870
Book Description